Preparation and characterization of corn flours with variable starch digestion

Area of Science:

• Food Science and Technology
• Nutritional Science
• Grain Processing

Background:

• Grains like corn are staple foods globally, processed into diverse products to meet consumer preferences.
• Corn is a cost-effective, storable grain, ranking third in global consumption.
• Optimizing corn flour properties is key for developing functional food ingredients.

Purpose of the Study:

• To develop ready-to-eat corn flours with controlled starch digestion profiles.
• To investigate the impact of twin-screw extrusion processing parameters on corn flour characteristics.
• To understand how processing influences rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS).

Main Methods:

• Twin-screw continuous extrusion processing of corn flour.
• Systematic variation of processing temperature (121°C, 145°C, 160°C) and moisture content (25%, 30%, 35%).
• Analysis of starch fractions (RDS, SDS, RS) and the effect of oil presence.

Main Results:

• Processing temperature and moisture significantly modulate RDS, SDS, and RS content in corn flour.
• Higher temperatures and specific moisture levels influenced starch digestibility.
• The presence or absence of oil in the flour further controlled starch digestion outcomes.

Conclusions:

• Twin-screw extrusion offers a method to tailor corn flour's starch digestion properties.
• Findings support the design of healthy, palatable functional foods from corn.
• This research can enhance the market value of corn and other grain-based products.